Saturday, March 31, 2012

Bottom round is a very tough cut with lots of connective tissue andlittle marbling. In my past cooking experiences trying it as a potroast, it's kinda tough, dry, and not super tasty. So that makes thisa perfect cut to try out long, slow sous vide cooking.

I salted and peppered the roast, seared it on top and bottom, thenvacuum sealed it with my FoodSaver. I cooked it in my SousVide Supremefor 28 hours at 131 degrees F. Then I seared it again in bacon greasebefore slicing it and serving.

It came out very tender, moist, and cooked perfectly medium rare.Definitely the tastiest "pot roast" I've ever made, and really reallyeasy. My 4 year old gobbled it up without any prodding! I will bemaking pot roast like this again for sure.